This easy Red Velvet Crinkle Cookies recipe makes soft, chewy, beautifully crackled cookies with just three ingredients in the dough: one box of red velvet cake mix, two eggs, and vegetable oil. Roll the sticky dough in powdered sugar, bake at 350°F for 10–12 minutes, and you will have about 24–30 festive cookies in roughly 35–50 minutes, depending on whether you chill the dough and how many batches you bake.
Every cookie has a tender cake-like center, a lightly crisp edge, and a snowy white coating that splits open to reveal a gorgeous red velvet interior. They are perfect for Christmas trays, Valentine’s Day, bake sales, cookie exchanges, or any time you want a homemade-looking dessert without measuring a long list of ingredients.
Jump to RecipeWhy You’ll Love This Recipe
These red velvet crinkle cookies deliver the look of a carefully decorated bakery cookie with the convenience of a boxed cake mix. The dough comes together in one bowl, and there is no need to cream butter, measure flour, or wait for a complicated dough to develop.
The texture is the main attraction. Vegetable oil keeps the cookies soft and tender, while the cake mix gives them a gentle cocoa flavor and a plush, cake-like crumb.
The powdered sugar coating creates the signature contrast. As the cookies puff in the oven, the red dough expands through the white coating, forming attractive cracks across every top.
For another simple sweet treat that works well on a dessert table, try these easy homemade beignets when you want something warm and doughy.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use a standard red velvet cake mix weighing about 15.25 ounces, or 432 grams.
- Red velvet cake mix: This supplies the flour, sugar, cocoa flavor, leavening, coloring, and seasoning for the cookie base.
- Two large eggs: Eggs bind the mix and help the cookies puff while baking.
- Vegetable oil: One-third cup gives the cookies their soft, familiar cake-mix texture.
- Powdered sugar: Use one-half to one cup for coating. A generous layer produces the brightest white crinkle finish.
Do not prepare the cake mix according to the box directions. For this cookie recipe, the dry mix is combined directly with the eggs and oil to create a scoopable dough.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C). Line one or more baking sheets with parchment paper so the cookies release easily and the powdered sugar does not stick as firmly to the pan.
Step 2: Add the dry red velvet cake mix, two large eggs, and vegetable oil to a mixing bowl. Stir until no dry pockets remain and a thick, sticky dough forms; stop once the mixture is combined rather than mixing it excessively.
Step 3: Check the dough before scooping. If it is very soft or difficult to handle, cover the bowl and chill it for 20–30 minutes, which makes the portions easier to roll and helps the cookies keep their crinkled appearance.
Step 4: Scoop approximately 1 tablespoon of dough for each cookie. Roll each portion between your palms into a smooth ball, keeping the portions similar in size so they bake at the same rate.
Step 5: Pour the powdered sugar into a shallow bowl. Roll each dough ball generously until every surface is covered; a thin dusting may disappear as the cookies spread and bake.
Step 6: Place the coated dough balls on the parchment-lined baking sheets, leaving about 2 inches between them. This spacing allows the cookies to spread without joining together.
Step 7: Bake for 10–12 minutes per batch. Look for puffed cookies and clearly cracked tops, but remember that the centers should still appear slightly soft because they will continue setting as they cool.
Step 8: Leave the cookies on the baking sheet for 5 minutes after removing them from the oven. Transfer them to a wire rack afterward, allowing air to circulate underneath as they cool completely.
If you are baking multiple trays, keep the unbaked dough chilled between batches when your kitchen is warm. Roll each portion in powdered sugar immediately before baking for a fresh, snowy coating.
How to Get a Bright Crinkle Finish
The white coating is what makes these cookies instantly recognizable, so do not be stingy with it. Roll each ball until the red dough is no longer visible through the powdered sugar.
Fresh powdered sugar usually gives the cleanest finish. If yours has hardened lumps, sift it into the bowl before coating the dough.
Timing also matters. Roll the dough balls immediately before they go into the oven instead of coating the entire batch far in advance. The sugar stays drier and is more likely to remain visibly white after baking.
Chilling is helpful when the dough feels sticky, but it is optional when the dough is already easy to scoop. A brief chill can make shaping neater and can help the cookies retain defined cracks.
Easy Variations to Try
The classic version is delicious as written, but a few small additions can change the flavor and appearance without complicating the method.
- Vanilla red velvet: Add 1 teaspoon vanilla extract to the dough for a warmer, fuller flavor.
- White chocolate: Fold in 1/2 cup white chocolate chips before chilling or scooping. The creamy chips pair especially well with the cocoa notes.
- Holiday presentation: Arrange the cooled cookies on a platter with a few red and white candies for a festive dessert display.
- Butter option: Some versions use melted butter instead of oil, but vegetable oil generally gives the softer, more familiar cake-mix cookie texture.
For a dessert spread with a fruitier option, this mandarin orange dessert adds a bright contrast to the rich red velvet cookies.
Baking and Serving Tips
Use a cookie scoop or tablespoon measure to keep the cookies uniform. Consistent portions are especially useful here because smaller cookies can finish before larger ones, even when they share the same baking sheet.
Do not wait for the centers to look completely firm in the oven. Red velvet crinkle cookies are at their softest when removed as soon as the tops are puffed and cracked while the middle still looks a little underdone.
Letting the cookies cool on the pan for 5 minutes gives the bottoms time to set without drying the centers. Moving them too soon can cause warm cookies to bend or break.
Serve them with coffee, hot chocolate, or cold milk. If you are building a full brunch or party menu, pair the sweet cookie platter with these easy roasted potatoes for a savory offering.
Storage and Make-Ahead Advice
Once completely cool, store the cookies in an airtight container at room temperature. Place parchment between layers if you want to protect the powdered sugar coating and prevent the cookies from sticking together.
They are best enjoyed while soft and fresh, but the airtight container helps maintain their tender texture for several days. Keep them away from moisture, since humidity can cause the white coating to look less distinct.
You can also prepare the dough ahead for a short period and chill it before shaping. When ready to bake, scoop, roll, coat generously in powdered sugar, and bake according to the recipe directions.
For another comforting baked good to serve alongside cookies, browse this easy peach bread recipe. A mixed dessert table gives guests different textures while keeping the preparation approachable.
Frequently Asked Questions
Can I use the full cake mix box? Yes. Use one standard box of red velvet cake mix weighing about 15.25 ounces or 432 grams, and do not prepare it with the cake directions printed on the package.
Why is my dough sticky? Cake-mix cookie dough is naturally thick and sticky because it contains eggs and oil. Chill it for 20–30 minutes if it is too soft to scoop or roll comfortably.
Why did the powdered sugar disappear? The coating may have been too thin, or the dough may have sat too long after rolling. Coat each ball heavily and roll the dough immediately before baking.
Should the centers look soft? Yes. The centers should still look slightly soft when the cookies come out of the oven. They firm as they cool, so overbaking can make the finished cookies less tender.
For a savory side to balance a holiday cookie assortment, these garlic herb Parmesan roasted red potatoes are a flavorful choice.
Easy Red Velvet Crinkle Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Stir the red velvet cake mix, eggs, and vegetable oil together until a thick, sticky dough forms. Do not add the water, extra eggs, or other ingredients listed for preparing the cake mix as a cake.
- If the dough is too soft to scoop or roll, chill it for 20–30 minutes.
- Scoop about 1 tablespoon of dough for each cookie and roll each portion into a ball.
- Roll every dough ball generously in powdered sugar until the surface is completely coated.
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the cookies are puffed and the tops have cracked. The centers should still look slightly soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
Final Thoughts
These Easy Red Velvet Crinkle Cookies prove that an impressive dessert does not require a long ingredient list or advanced baking skills. With one box of cake mix, eggs, oil, and powdered sugar, you can create soft, colorful cookies with a bakery-style cracked finish.
For the best results, chill sticky dough, coat every ball generously, and remove the cookies while their centers are still slightly soft. After a short cooling period, they will be ready to share, pack into a gift box, or arrange on your favorite holiday dessert platter.
Make a batch whenever you need a quick red velvet treat with plenty of visual appeal. The tender texture, cocoa-kissed flavor, and snowy powdered sugar cracks make these cookies just as enjoyable to bake as they are to eat.